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Irresistible One-Pan Mediterranean Chicken with Orzo

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A quick and easy one-pan Mediterranean chicken with orzo recipe perfect for busy nights, featuring juicy chicken thighs, fragrant herbs, and tender orzo cooked in flavorful broth.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs
  • 2 tablespoons extra virgin olive oil
  • 3 garlic cloves, minced
  • 1 medium yellow onion, finely chopped
  • 1 cup orzo pasta (180g)
  • 2 ½ cups chicken broth (600 ml)
  • Juice of 1 large lemon
  • 2 tablespoons fresh oregano, chopped (or 1 tablespoon dried oregano)
  • Salt and freshly ground black pepper, to taste
  • ½ cup Kalamata olives, pitted and halved (optional)
  • 1 cup cherry tomatoes, halved (optional)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Pat the chicken thighs dry with paper towels and season both sides generously with salt and freshly ground black pepper.
  3. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, add the chicken thighs skin-side down. Cook for 5-7 minutes without moving until the skin is golden brown and crisp.
  4. Flip the chicken and cook for another 3 minutes. Remove the chicken from the pan and set aside on a plate. Do not wipe the pan.
  5. Reduce heat to medium and add the chopped onion and minced garlic to the pan. Stir and cook for 3-4 minutes until softened and fragrant.
  6. Add the orzo to the onions and garlic, stirring frequently for 1-2 minutes to toast the pasta slightly.
  7. Pour in the chicken broth and stir to combine, scraping the bottom of the pan gently with a wooden spoon to lift browned bits.
  8. Return the chicken thighs skin-side up to the pan, nestling them into the orzo. Pour the fresh lemon juice over everything and sprinkle chopped oregano on top. Season again lightly with salt and pepper if needed.
  9. Scatter the cherry tomatoes and olives (if using) around the chicken.
  10. Transfer the skillet to the preheated oven and bake uncovered for 25-30 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the orzo is tender.
  11. Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley before serving.

Notes

[‘Patting the chicken dry is crucial for crispy skin.’, ‘Browning the chicken first locks in juices and builds flavor.’, ‘Toast the orzo before adding broth to prevent mushy pasta.’, ‘Watch garlic carefully to avoid burning.’, ‘Use fresh lemon juice for best flavor.’, ‘Add extra broth if orzo looks dry before baking.’, ‘Do not overcrowd the pan to allow chicken thighs to crisp.’, ‘Use a meat thermometer to ensure chicken is cooked to 165°F (74°C).’, ‘For gluten-free, swap orzo with gluten-free pasta, quinoa, or rice and adjust cooking time.’, ‘Leftovers keep well refrigerated for up to 3 days and freeze well.’]

Nutrition

Keywords: one-pan, Mediterranean chicken, orzo, quick dinner, easy recipe, chicken thighs, weeknight meal, healthy, comfort food

Find it online: https://magnetmeal.com/irresistible-one-pan-mediterranean-chicken-with-orzo-easy-recipe-for-busy-nights/